Danish Cherry Rhubarb Dessert

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 12
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 1/2 cup milk
• 1 egg yolk
• 1 cup corn flakes
• 4 -5 cups diced fresh rhubarb or 4 -5 cups frozen rhubarb, thawed
• 1 1/2 cups sugar
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon vanilla extract
• 1 egg
• 1 tablespoon sugar
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 1/2-2 teaspoons milk

Recipe

• 1 in a bowl, combine the flour and salt; cut in butter until crumbly. add the milk and egg yolk; mix well. divide in half. on a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. place one rectangle in a greased 13 x 9 x 2 inch baking dish. sprinkle with cornflakes.
• 2 in a bowl, combine the rhubarb and 1 1/2 cups sugar. stir in the cherry pie filling and vanilla; spread over cornflakes. top with the remaining pastry. cut slits in the top.
• 3 beat egg ; brush over pastry. sprinkle with 1 tablespoon sugar.
• 4 bake 350 for 50 to 55 minutes or until crust is golden brown. cool on a wire rack.
• 5 in a bowl, combine the glaze ingredients; drizzle over bars. store in the refrigerator. yield: 12 to 16 servings.
• 6 country woman.